Basque Stuffed Crab (Shangurro) II
Author: Barbara Norman
  • 1 live hard-shelled crab (or 1/4 pound canned crab)
  • 1/2 medium onion; chopped
  • 1/2 garlic clove; chopped
  • 1 small tomato; peeled and chopped
  • 1/4 teaspoon paprika
  • 2 Tablespoons olive oil
  • 1/4 Cup Cognac
  • 1 Tablespoon butter
  • 2 Tablespoons dry bread crumbs
  1. Hard-shelled crab is cooked like lobster: plunged live into boiling salted water to cover. Use sea water if available; if not, add a little green vegetable to the cooking water. Boil crab 15 minutes. Remove and allow to cool.
  2. To clean, break off claws, remove back, and scrape out all spongy parts underneath. Cut out small apron-shaped section on underside of crab.
  3. Crack legs and scrape out meat. Remove meat from shell; drain out and save any juice. The foregoing can be done in advance of cooking if more convenient.
  4. Heat olive oil, fry chopped onion; when onion turns golden, brown garlic clove. Add tomato. Off the fire, stir in paprika. Return to fire. Pour in cognac and let alcohol evaporate. Add juice from crab shell (or can) and crabmeat. Fill crab shell with mixture, dot with butter, sprinkle with bread crumbs, and put in top part of hot oven for about 10 minutes or until browned. If you have not used live crab, substitute individual ramekins or scallop shells for crab shell.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: The above recipe is traditionally served with plain boiled rice - see "Basic Recipe For Plain Boiled Rice" which is included in this database.
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